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by Dan Segall

Soffritto is the base of many Italian recipes and can be used to make sauces and risotto. Learn to prepare Chef Dan Segall’s Soffrito and you’ll always have a basic go-to sauce!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 120 mins Ready in : 130 mins Serves : 4-6


  • 1kg Onion, yellow – small dice
  • 500ml Oil, olive, pomace
  • Sea salt
  • 1kg Tomato, vine ripe – peeled
  • 20g Garlic, whole – minced


  1. Combine onion, oil and pinch of salt in saucepan. Cook VERY slowly over low heat for about 2.5 hours until golden brown and oil is clear. Stir every 10-15 minutes.
  2. Squeeze out seeds of tomato and chop finely. Add to onions and cook another 2 hours, until the oil separates and becomes clear again. Add a bit more salt and the garlic.
  3. Let the mixture cool in the saucepan, transfer to another container. Refrigerate.
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